Homemade Taco Sauce

 

Homemade Taco Sauce

1.5  Cups (24 Tablespoons)

This sauce is one of my all-time favorites. It comes together in under 20 minutes from pure pantry staples, it beats any store-bought version hands down, and it's wildly customizable.

Think of that tangy, slightly addictive Taco Bell taco sauce. Now imagine it fresher, spicier, with zero preservatives and full control over the heat level. That's exactly what this is. It works on tacos, burritos, nachos, quesadillas, and honestly anything that needs a kick of Tex-Mex flavor.

Ingredients: 

• 1 can 8 ounces tomato sauce
• 1/3 cup water or more for thinner sauce
• 1 tablespoon red wine vinegar you can use white vinegar
• 2 teaspoons chili powder
• 1 teaspoon paprika use hot or smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon honey optional
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste

Instructions: 

• Stir all of the ingredients together in a saucepan.
• Bring to a boil, then reduce the heat and simmer gently for 15-20 minutes to let the flavors develop.
• Taste and adjust.
• Store in the refrigerator in sealed container. The flavor is better after it sits for a day.

Storage:

• You can store in refrigerator for a week or in freezer for 3 months. 

Macros:

• Calories: 3 cal | Net Carbs: .03g | Protein: 0g | Fat: 0g 

• chilipeppermadness.com

Keto Pumpkin Breakfast Bars Recipe (Carolyn) ❤ ⭐⭐⭐⭐⭐

Keto Pumpkin Breakfast Bars Recipe

16 Bars 

These tender keto pumpkin bars have an oatmeal-like texture for a satisfying breakfast treat. Full of healthy fats and 10g of protein, they are perfect for busy weekday mornings.

Ingredients: 

• 1 cup raw shelled pumpkin seeds
• 3/4 cup flaked coconut
• 1/2 cup sliced almonds
• 1 cup almond flour
• 1/2 cup Swerve Sweetener
• 1/3 cup collagen protein powder, (plain or flavored)
• 2 tsp baking powder
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/2 cup pumpkin puree
• 2 large eggs
• 6 tbsp butter, melted (or coconut oil for dairy free)
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips, sugar-free, divided cocoa), coarsely chopped 

Instructions: 

• Preheat the oven to 350ºF and grease a 9×9 inch metal baking pan.

• Place the pumpkin seeds, coconut, and sliced almonds in a food processor. Pulse until the mixture resembles oat flakes. You want them fairly well ground up, but some larger pieces are okay.

• Transfer to a large bowl. Add the almond flour, sweetener, collagen, baking powder, pie spice, and salt and mix well.

• Stir in the pumpkin puree, eggs, butter, and vanilla extract until well combined. Stir in 6 tablespoons of the chocolate chips.

• Spread the batter in the prepared baking pan and top with the remaining chocolate chips. Bake 25 to 30 minutes, until the edges are golden brown and the top is firm to the touch. Remove and let cool completely before cutting into bars.

Storage:

• You can store leftover bars on the counter at room temperature for a couple of days or in the refrigerator in a covered container for up to 5 days. You can also freeze them for several months. Bring the bars to room temperature before serving.

Macros:

• Calories: 232 cal | Net Carbs: 2.9g | Protein: 10.8g | Fat: 18.4g 

• Source: Ambitious Kitchen